Recipe: Tremella Sydney Chicken Soup

Home Cooking Recipe: Tremella Sydney Chicken Soup

Notes:

This recipe comes from a special chef, huge and simple, but the taste of the soup is amazing!

Ingredients:

Steps:

  1. Home Cooking Recipe: Burn a pot of boiling water. Tremella warm water bubble. After the chicken is thawed, use scissors to break it into pieces (you can also cook it whole, because I need to separate it and freeze it in the refrigerator)

    Burn a pot of boiling water. Tremella warm water bubble. After the chicken is thawed, use scissors to break it into pieces (you can also cook it whole, because I need to separate it and freeze it in the refrigerator)

  2. Put the warm water in the skillet, put in the chicken pieces, wait for the water to open, then pour the boiling water into the floating casserole, and put in the white fungus and ginger. Cut two snow pears, cut into pieces, and place in a casserole. When the froth of the skillet is produced and the water boils, use the chopsticks to sandwich the chicken pieces into the casserole. Put in red dates

  3. The fire in the casserole rolls for a while, if there is floating foam, go. After a few minutes, turn to a small fire and cover for more than an hour.

  4. Sprinkle salt before the pan. Sprinkle it and put it on. Friends who like sweet can add one or two sugar candies.

Tips:

A whole chicken is so big that the casserole can't be stuffed. I have to give up the chicken breast. Chicken wings should be the most fragrant part. Tremella is the essence, soft and sweet. A Chai chicken made a large casserole soup, which is only one tenth of the amount.


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bread soup durian cake tofu ming taizi jujube sponge cake pizza fish pumpkin pork margaret lotus moon cake mushroom pandan enzyme noodles taro baby black sesame tremella beef watermelon huanren cookies red dates prawn dog